Encapsulation of black pepper seed oil using maltodextrin and pea protein
The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture conten...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 5 vom: 20. Juli, Seite 369-378 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Black pepper seed oil emulsion gum arabic maltodextrin pea protein Biopolymers Capsules Emulsions Flavoring Agents mehr... |
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